By Maryruth Belsey Priebe It might be 5 am, but the cooks in one Winona University kitchen are already saving energy. In past years, the shift started with turning on … Read more
food
Five Questions: How Will Genetic Engineering Shape Sustainable Agriculture?
Pam Ronald’s new book on organic farming and the future of food, Tomorrow’s Table, highlights the latest research in the field of genetic engineering, and the ways it might solve … Read more
Overcoming Obstacles in the Local Food Scene
By Leslie Wells Sometimes, the grass is really greener in your own backyard. Since Campus Ecology ran its first case studies on local and sustainable food back in 2003 (see … Read more
‘Trayless’ Trend Continues
This may only happen once, but we've scooped the New York Times. Today's article on trayless dining at universities is good, but nothing earth-shattering if you read ours (Students Have … Read more
Purer Water, Smarter Students–AASHE 2008
As a warm-up to this year’s AASHE conference, I toured Duke University with a group of other sustainability professionals, starting with the swamp. I imagine most campus visitors don’t immediately … Read more
Get People Back on the Land for Health and Peace –AASHE 2008
In the space of an hour, Vandana Shiva, physicist and agricultural activist, managed to connect the oil and human labor inputs required by modern agriculture, the nutritional deficit of monocrops, … Read more
Students Have Their Hands Full Saving Food, Energy and Water
University and college dining halls across the country are beginning to sound a little different these days, as if there are a few less “clanks” and “clatters” mingled with mealtime … Read more
Remodeling the Commercial Kitchen at Kendall College
A quick scan through your house reveals a few truths about the energy costs of your appliances. In many homes, the most constant energy drain comes from the direction of … Read more
